DE2216390C3 - Verfahren zur Herstellung von Lebensmitteln mit einem voll abgerundetem Käsearoma - Google Patents
Verfahren zur Herstellung von Lebensmitteln mit einem voll abgerundetem KäsearomaInfo
- Publication number
- DE2216390C3 DE2216390C3 DE2216390A DE2216390A DE2216390C3 DE 2216390 C3 DE2216390 C3 DE 2216390C3 DE 2216390 A DE2216390 A DE 2216390A DE 2216390 A DE2216390 A DE 2216390A DE 2216390 C3 DE2216390 C3 DE 2216390C3
- Authority
- DE
- Germany
- Prior art keywords
- cheese
- amino acids
- added
- flavor
- foods
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000013351 cheese Nutrition 0.000 title claims description 75
- 235000013305 food Nutrition 0.000 title claims description 33
- 239000000796 flavoring agent Substances 0.000 title claims description 28
- 235000019634 flavors Nutrition 0.000 title claims description 28
- 238000000034 method Methods 0.000 title claims description 8
- 238000004519 manufacturing process Methods 0.000 title description 2
- 239000000203 mixture Substances 0.000 claims description 39
- 238000002360 preparation method Methods 0.000 claims description 6
- 239000000470 constituent Substances 0.000 claims description 3
- 229940024606 amino acid Drugs 0.000 description 41
- 235000001014 amino acid Nutrition 0.000 description 41
- 150000001413 amino acids Chemical class 0.000 description 41
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 21
- 235000014059 processed cheese Nutrition 0.000 description 19
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 18
- 239000004472 Lysine Substances 0.000 description 15
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 14
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 12
- 235000018977 lysine Nutrition 0.000 description 12
- 239000004471 Glycine Substances 0.000 description 11
- 229960002989 glutamic acid Drugs 0.000 description 10
- 229930182817 methionine Natural products 0.000 description 9
- 235000006109 methionine Nutrition 0.000 description 9
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 8
- 229960004452 methionine Drugs 0.000 description 8
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 7
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 7
- 229960003767 alanine Drugs 0.000 description 7
- 235000013922 glutamic acid Nutrition 0.000 description 7
- 239000004220 glutamic acid Substances 0.000 description 7
- 229960002429 proline Drugs 0.000 description 7
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 6
- 235000013923 monosodium glutamate Nutrition 0.000 description 6
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 description 5
- 235000004279 alanine Nutrition 0.000 description 5
- 239000012141 concentrate Substances 0.000 description 5
- 239000004223 monosodium glutamate Substances 0.000 description 5
- 235000013930 proline Nutrition 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- 239000000654 additive Substances 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 239000006071 cream Substances 0.000 description 4
- 229960003646 lysine Drugs 0.000 description 4
- 238000002844 melting Methods 0.000 description 4
- 230000008018 melting Effects 0.000 description 4
- 235000019766 L-Lysine Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- FFEARJCKVFRZRR-UHFFFAOYSA-N methionine Chemical compound CSCCC(N)C(O)=O FFEARJCKVFRZRR-UHFFFAOYSA-N 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- QNAYBMKLOCPYGJ-UHFFFAOYSA-N D-alpha-Ala Natural products CC([NH3+])C([O-])=O QNAYBMKLOCPYGJ-UHFFFAOYSA-N 0.000 description 2
- 239000004470 DL Methionine Substances 0.000 description 2
- QNAYBMKLOCPYGJ-UWTATZPHSA-N L-Alanine Natural products C[C@@H](N)C(O)=O QNAYBMKLOCPYGJ-UWTATZPHSA-N 0.000 description 2
- 229930182821 L-proline Natural products 0.000 description 2
- 240000002129 Malva sylvestris Species 0.000 description 2
- 235000006770 Malva sylvestris Nutrition 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 238000001256 steam distillation Methods 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 1
- 241001137251 Corvidae Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 229930195722 L-methionine Natural products 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 229920000388 Polyphosphate Polymers 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 235000014613 canned/preserved soup Nutrition 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 238000009614 chemical analysis method Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000019264 food flavour enhancer Nutrition 0.000 description 1
- 229940049906 glutamate Drugs 0.000 description 1
- 229930195712 glutamate Natural products 0.000 description 1
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 description 1
- 229960002449 glycine Drugs 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 238000010309 melting process Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 235000020200 pasteurised milk Nutrition 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 238000004940 physical analysis method Methods 0.000 description 1
- 235000015108 pies Nutrition 0.000 description 1
- 235000013550 pizza Nutrition 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 239000001205 polyphosphate Substances 0.000 description 1
- 235000011176 polyphosphates Nutrition 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 239000003531 protein hydrolysate Substances 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/0921—Addition, to cheese or curd, of minerals, including organic salts thereof, trace elements, amino acids, peptides, protein hydrolysates, nucleic acids, yeast extracts or autolysate, vitamins or derivatives of these compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
- A23C19/082—Adding substances to the curd before or during melting; Melting salts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/206—Dairy flavours
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Dairy Products (AREA)
- Seasonings (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seeds, Soups, And Other Foods (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| LU62953 | 1971-04-08 |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| DE2216390A1 DE2216390A1 (de) | 1972-10-26 |
| DE2216390B2 DE2216390B2 (de) | 1980-01-24 |
| DE2216390C3 true DE2216390C3 (de) | 1980-10-02 |
Family
ID=19726674
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE2216390A Expired DE2216390C3 (de) | 1971-04-08 | 1972-04-05 | Verfahren zur Herstellung von Lebensmitteln mit einem voll abgerundetem Käsearoma |
Country Status (15)
Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5373166U (enrdf_load_stackoverflow) * | 1976-11-18 | 1978-06-19 | ||
| NL7804375A (nl) * | 1977-05-16 | 1978-11-20 | Ralston Purina Co | Voedsel voor dieren. |
| DE3318955C2 (de) * | 1983-05-25 | 1985-09-19 | Dragoco Gerberding & Co Gmbh, 3450 Holzminden | Verfahren zur Herstellung von artspezifischen konzentrierten Aromen auf Käsebasis |
| CH658973A5 (fr) * | 1983-12-29 | 1986-12-31 | Nestle Sa | Produit aromatisant. |
| JPS62185521U (enrdf_load_stackoverflow) * | 1986-05-16 | 1987-11-25 | ||
| JPH0389614U (enrdf_load_stackoverflow) * | 1989-12-29 | 1991-09-12 | ||
| NL9301906A (nl) * | 1993-11-04 | 1995-06-01 | Zuivelonderneming De Vijfheere | Werkwijze voor het bereiden van een produkt met kaassmaak. |
| WO2000049881A1 (en) * | 1999-02-25 | 2000-08-31 | Societe Des Produits Nestle S.A. | Use of l-alanine as a sweetener |
| US20130084378A1 (en) * | 2011-09-30 | 2013-04-04 | Daesang Corporation | Amino acid seasoning compositions comprising l-glutamic acid and l-lysine |
| BR112021000490A2 (pt) | 2018-07-25 | 2021-04-06 | Givaudan Sa | Composições de sabor de frutas cítricas (citrus), seu uso e método de melhoria das propriedades organolépticas |
-
1971
- 1971-04-08 LU LU62953D patent/LU62953A1/xx unknown
-
1972
- 1972-04-05 ZA ZA722308A patent/ZA722308B/xx unknown
- 1972-04-05 GB GB1559472A patent/GB1381655A/en not_active Expired
- 1972-04-05 DE DE2216390A patent/DE2216390C3/de not_active Expired
- 1972-04-05 AU AU40786/72A patent/AU468531B2/en not_active Expired
- 1972-04-06 CA CA139,027A patent/CA972618A/en not_active Expired
- 1972-04-07 CH CH516672A patent/CH571321A5/xx not_active IP Right Cessation
- 1972-04-07 FR FR7212343A patent/FR2135158B1/fr not_active Expired
- 1972-04-07 ES ES401556A patent/ES401556A1/es not_active Expired
- 1972-04-07 SE SE7204556A patent/SE386359B/xx unknown
- 1972-04-07 IT IT68088/72A patent/IT1048992B/it active
- 1972-04-07 JP JP47035049A patent/JPS5122071B1/ja active Pending
- 1972-04-07 FI FI965/72A patent/FI54674C/fi active
- 1972-04-10 NL NL727204793A patent/NL153763B/xx not_active IP Right Cessation
- 1972-04-10 AT AT307972A patent/AT329362B/de not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5122071B1 (enrdf_load_stackoverflow) | 1976-07-07 |
| NL153763B (nl) | 1977-07-15 |
| AT329362B (de) | 1976-05-10 |
| FI54674C (fi) | 1979-02-12 |
| ES401556A1 (es) | 1975-11-01 |
| AU4078672A (en) | 1973-10-11 |
| FR2135158A1 (enrdf_load_stackoverflow) | 1972-12-15 |
| FR2135158B1 (enrdf_load_stackoverflow) | 1977-11-18 |
| IT1048992B (it) | 1980-12-20 |
| FI54674B (fi) | 1978-10-31 |
| LU62953A1 (enrdf_load_stackoverflow) | 1972-12-11 |
| ATA307972A (de) | 1975-07-15 |
| CH571321A5 (enrdf_load_stackoverflow) | 1976-01-15 |
| GB1381655A (en) | 1975-01-22 |
| SE386359B (sv) | 1976-08-09 |
| ZA722308B (en) | 1973-11-28 |
| AU468531B2 (en) | 1973-10-11 |
| NL7204793A (enrdf_load_stackoverflow) | 1972-10-10 |
| DE2216390A1 (de) | 1972-10-26 |
| CA972618A (en) | 1975-08-12 |
| DE2216390B2 (de) | 1980-01-24 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C3 | Grant after two publication steps (3rd publication) | ||
| 8339 | Ceased/non-payment of the annual fee |